Yikes!

How'd I do that?

Great to know, Andy. Somebody hide the pie.

Bwah.

This season's cast really is potty-mouthed and whiny, aren't they?

Yeah, but everyone else managed to work some protein in, and even at WF sweet potatoes are pretty cheap.

I think that if he'd had a better dish, they wouldn't have worried about the protein.

I think that keeping Lisa was a producer decision, she will undoubtedly have more friction with Dale, and that 's good ratings.

I think that Spike was less of a douche this ep because they didn't have him talking to the camera as much. That's when he really comes off as an asshole, less in the kitchen.

This season's cast really is potty-mouthed and whiny, aren't they?

I'm really not hearing the whiny except for a couple of them (Lisa & Spike especially). No more so then in past seasons and they are loads better than Season 2. Nobody even blinked when the kids came in, for example.

I'm thinking stuff like Zoe whining about how Richard's dish must have tasted awful. "If that's what they want, then ..." And even guy-whose-name-I-can't-remember complaining about making tacos fine dining.

And even guy-whose-name-I-can't-remember complaining about making tacos fine dining.

Spike

Was that Spike? Or Erik? (The guy who was eliminated.)

AI: I'm not sad that Brooke is gone because I was really getting tired of her, but I can't believe Jason is still around. His performances are just so below the level of the others. You know, it seemed like this was such a great group, and they can sing, I just don't see any of them in the top spot.

TC: I'm sort of glad Mark went home. I liked him, but he's certainly not as consistent as most of the remaining chefs.

I have to say that I thought that the judges were off in thinking that kids won't eat curry. I bet in New Zealand and in the UK they do. (And surely they do in India PADMA.)

Yeah, they are generally all about "not dumbing it down". And the Panang curry I made last night was certainly not spicier than pasta puttanesca.

I don't think this was a lame challenge (aside from the $10 at Whole Foods aspect) because it also tested basic things like seasoning and cooking things properly. You can't end up in the top three with roast chicken and vegetables unless they are perfectly done.

You can't end up in the top three with roast chicken and vegetables unless they are perfectly done.

There is that. The two sides of resturaunt cooking (IMO) are (1) something you could never make at home, at least not without making a serious effort and have learned some skills specific to the dish, and (2) make something anyone could potentially make, but it make it better than the above-average person could (sub-categories to (2) would be top-shelf ingredients vs. mad cooking/seasoning skills).

Roast chicken is a primo example of the 2nd. It can be boring and meh if not done with some flair, but when it's done REALLY well, it can be sublime (I'm thinking of a roast chicken with garlic and lemon that's a signature dish for one of the tonier resturaunts in Boston that I tried once, and keep meaning to get back to have again).

I'm thinking stuff like Zoe whining about how Richard's dish must have tasted awful. "If that's what they want, then ..." And even guy-whose-name-I-can't-remember complaining about making tacos fine dining.

Oh, yeah, Erik. That really turned me against him. I was really thinking of the ones who were still left.